Dry roast the moong Dal till it gives a nice aroma and set aside. Wash the Kodo millet really well. In a Pressure cooker take the Kodo millet and moong Dal add in Water and Salt and mix well.
Pressure cook it for 4 whistles in a medium flame and wait till the pressure gets released all by itself. Once the pressure gets released open the cooker mash the rice and Dal mix well and set aside. Now get ready with the tempering ingredients. Heat a pan with Ghee
Add-in the ingredients one by one from the “To Temper” table once everything splutters and gives a nice aroma switch off the flame and add to the cooked Pongal and mix well. Serve hot.
Notes
· Always serve the Pongal hot as it tends to thicken once it becomes cold.
· Serve with Chutney, Sambar, and Vadai.